All Recipes
Serves 4Allergens - egg, gluten, soya (in soy sauce)
CategoryBites, Breakfasts

Ingredients

  • 2 eggs
  • 3 shallots
  • 100g jasmine rice
  • 50g glutinous or sticky rice
  • 50g frozen peas
  • 50g frozen or canned sweetcorn
  • 2 spring onions
  • 20g mushroom (2 medium sized mushrooms or one large portabello)
  • 2 tbsp light soy sauce
  • cooking oil, black pepper
    and water
  • fresh coriander to garnish

“Visit your local Asian supermarket to find these and
other exciting ingredients.”

What to do

  1. Boil the eggs for 10 minutes, peel when cool and set aside.
  2. Finely chop the shallots, spring onions and mushrooms.
  3. Heat 1 tbsp cooking oil in a saucepan. Add shallots and stir till they turn
    yellow colour (partly cooked) then add mushrooms, peas and sweet corn in
    to the pot and cook for approx 1 minute and then add the light soya sauce.
  4. Continue to cook all vegetables for approx 3 minutes (but don’t let them
    burn) and then add 500ml of boiled water into the pot and add the rice.
  5. Lower the heat and simmer on a low heat and open the lid when it starts
    to boil. It will take around 40-50 minutes and the mixture will be thick and
    smooth ( Make sure you stir sometimes otherwise the rice will be burnt in the
    bottom)
  6. When the mixture is cooked add the eggs plus some chopped spring onions.
    Add little black pepper and chopped coriander to serve.